Artisanal Rice Pastiera

Name: Artisanal Rice Pastiera
Prep time: 60 min
Cook time: 300 min
Total time: 360 min
Yield: 4 Portionen
Ingredients: 1 piece eggs; 80 g sugar; 50 g rice oil; 40 g rice milk; 150 g rice flour; 150 g potato starch; 3 g baking soda; 1 packet vanillin; 230 g ricotta; 50 g original rice; 2 piece eggs; 60 g sugar; 80 g mixed candied citron and orange; 1 tbsp vanilla bean extract; 1 piece lemon zest; 1 fialetta orange blossom flavor; powdered sugar

Pastry

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Cook Time

6 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Artisanal Rice Pastiera is ready in 6 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Rice pastiera is a traditional Neapolitan dessert, perfect for Easter. This version, prepared with original rice and enriched with mixed candied fruit and orange blossom aroma, is a true triumph of flavors. The base is a homemade shortcrust pastry, which encloses a creamy and fragrant filling. I always prepare it for my family, and it is always a success! The recipe is a bit long, but the result is guaranteed. It can also be prepared without lactose, using lactose-free ricotta. A dessert that smells of celebration and tradition, to be enjoyed in company.

Ingredients (17 ingredients)

1 piece eggs
80 g sugar
50 g rice oil
40 g rice milk
150 g rice flour
150 g potato starch
3 g baking soda
1 packet vanillin
230 g ricotta
50 g original rice
2 piece eggs
60 g sugar
80 g mixed candied citron and orange
1 tbsp vanilla bean extract
1 piece lemon zest
1 fialetta orange blossom flavor
powdered sugar

Preparation (10 steps)

Preparation of the basic shortcrust pastry

In a bowl, break 1 egg, add 80 g of sugar, 50 g of rice oil and 40 g of rice milk. Mix with a fork until a homogeneous mixture is obtained.

Addition of dry ingredients

Add 150 g of rice flour, 150 g of potato starch, 3 g of baking soda and 1 sachet of vanillin to the mixture. Mix all the ingredients well.

Dough formation

Transfer the dough to the work surface, floured if necessary, and work it until a soft dough is formed. Wrap the dough in transparent film and set aside. Let it rest for at least 30 minutes.

Preparation of the filling

Thermomix® Setting

20 sec/Speed 3

In the Mixtopf, add 230 g of ricotta and 60 g of sugar. Mix for 20 Sek./Stufe 3.

Addition of flavors

Thermomix® Setting

10 sec/Speed 2

Add 1 tablespoon of vanilla bean extract, 1 vial of orange blossom flavor and the grated lemon zest to the mixture in the Mixtopf. Mix for 10 Sek./Stufe 2.

Addition of candied fruit and eggs

Thermomix® Setting

15 sec/Speed 3

Add 80 g of mixed candied fruit (citron and orange) and 2 eggs to the mixture in the Mixtopf. Mix for 15 Sek./Stufe 3.

Cooking the rice

Thermomix® Setting

20 min/212°F/Speed 4 100

In the Mixtopf, pour 500 ml of water and insert the basket. Add 50 g of original rice (raw weight) to the basket. Cook for 20 Min./100°C/Stufe 4.

1200

Combine the rice with the filling

Thermomix® Setting

10 sec/Speed 2

Drain the cooked rice and add it to the ricotta mixture in the Mixtopf. Mix for 10 Sek./Stufe 2.

Assembly and cooking

Roll out the shortcrust pastry and line a cake tin. Pour the filling into the cake tin. Bake in a preheated oven at 180°C for about 60 minutes, or until golden brown.